Ginger Molasses Cookies

These ginger molasses cookies are crispy on the outside, chewy on the inside, and perfectly spiced with warm ginger, cinnamon, and cloves. They’re one of our most popular recipes ever, and they’re surprisingly easy to make.

If you love soft, spiced cookies, you’ll also want to try these classic Gingerbread Cookies or these easy Gingerbread Cookie Bars for a slice-and-serve twist.

 

A Starbucks-Inspired Favourite: If you’ve ever loved the ginger molasses cookies from Starbucks, this recipe is for you. These cookies have that same balance of sweet molasses, warm spices, and soft, chewy centres, but they’re even better fresh from your own oven. Once you try them, you might not need that drive-thru stop anymore (unless it’s for a latte to dunk them in)!

I’ve been baking cookies for almost 25 years, and these ginger molasses cookies are one of the recipes I’ve truly perfected. A few small details make a big difference, so keep these tips in mind before you start:

Use cool (not cold) butter. Leave your butter out for about 20 minutes before mixing. It should be soft enough to cream but still hold its shape. Butter that’s too soft or melted will cause the cookies to spread too much.

Fresh ginger makes a big difference. Powdered ginger works in a pinch, but freshly grated ginger gives these cookies a sharper, more intense flavor that really sets them apart.

If your dough feels extra soft, refrigerate it for up to 30-60 minutes so it firms up enough to form into balls.

For evenly-sized cookies, use a cookie scoop to portion the batter so all the balls of dough are the same size. Check out the cookie scoop we use HERE (paid link).

Let the cookies cool on the pan. This is the secret to that crispy-outside, chewy-inside texture. The residual heat from the baking sheet continues to bake the centers even after you pull them from the oven. If you move them too soon, they’ll be underdone and fall apart.

Equipment Needed: You’ll need a stand mixer (or hand mixer), a cookie scoop, and a baking sheet lined with parchment paper. A cookie scoop keeps the dough balls uniform so they bake evenly, and the parchment makes cleanup a breeze.

Step 1: Cream the Butter and Sugar

Add the butter to your stand mixer fitted with the paddle attachment. Beat on medium-high speed until it’s soft, creamy, and slightly pale in color. 

Add the sugar and continue beating for about 2 minutes, scraping down the sides of the bowl a few times. This step builds the base for a tender, chewy cookie.

Step 2: Add the Eggs and Molasses

Beat in the eggs one at a time, scraping down the bowl after each addition. Then, add the molasses and mix until everything is evenly combined. 

The batter will look dark and glossy at this point.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Dump the dry mixture into the bowl with the wet ingredients and mix on low speed just until no streaks of flour remain. 

Be careful not to overmix here, or your cookies could turn out dense.

Troubleshooting Tip: If your dough feels extra soft or sticky, refrigerate it for 30 to 60 minutes before shaping. This helps the cookies hold their shape and prevents excess spreading.

Step 4: Shape and Coat in Sugar

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). 

Use a cookie scoop to portion the dough into balls (about 36 total). Roll the top of each ball in granulated sugar before placing it on the prepared baking sheet. 

This sugar coating is what creates those gorgeous crinkly tops as the cookies bake.

Step 5: Bake Until Just Set

Bake for 10 to 11 minutes. The cookies will look slightly underdone and very soft when you pull them out, and that’s exactly what you want. 

Let them cool completely on the baking sheet. As they cool, the centers will firm up into that perfect chewy texture. Don’t be tempted to move them too soon. Patience here is the key to that melt-in-your-mouth center. 

At room temperature: Store cooled cookies in an airtight container for up to 3 days. They’ll stay soft and chewy.

In the freezer: Layer cookies between sheets of parchment paper in an airtight container or freezer bag. They’ll keep for up to 6 months. Thaw at room temperature for about 30 minutes before serving.

Make-ahead dough: You can refrigerate the unbaked dough for up to 2 days. Just scoop and bake when you’re ready. You can also freeze the dough balls on a baking sheet, then transfer to a freezer bag once solid. Bake from frozen, adding 1 to 2 minutes to the bake time.

This recipe is pretty forgiving, so feel free to make it your own. Here are a few ways to switch things up:

• Fresh vs. powdered ginger: Fresh ginger gives a sharper, more intense flavour, but powdered ginger works if that’s what you have on hand. Use 1 teaspoon of either.
• Molasses type matters: Use regular (light or dark) molasses for the best flavor and texture. Avoid blackstrap molasses, which is more bitter and can throw off the sweetness.
• Add some extras: Stir in white chocolate chips, chopped crystallized ginger, or a handful of toffee bits for a fun twist.
• Make them gluten-free: Swap in a 1:1 gluten-free flour blend. The texture may be slightly different, but the flavour will still be delicious.
• Dairy-free option: Use a plant-based butter with at least 80% fat content. Lower-fat spreads can cause the cookies to spread too much or turn out flat.

• Soft and Chewy Oatmeal Raisin Cookies
• Easy Sugar Cookies
• Chocolate Crinkle Cookies
• Snickerdoodles
• Whipped Shortbread Holiday Cookies
• Peanut Butter Blossoms

Watch the video below to see exactly how we make this gingersnap cookie recipe. You can find more delicious recipe videos on our YouTube channel.